Sprightly Sprouts And Cauliflower

Recipe Ingredients

2		Fresh Brussels sprouts - (10 oz ea) - trimmed, halved
1		Cauliflower head - cut into florets, (small)
		(abt 4 cups)
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Butter or margarine
1		Red bell pepper - cored, sliced
1/2 lb	227g / 8oz	Mushrooms - sliced
2 lbs	908g / 32oz	Garlic cloves - minced (large)
1 teaspoon	5ml	Tabasco brand Pepper Sauce
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Thyme leaves

Recipe Instructions

Heat Brussels sprouts, cauliflower and enough water to cover in 4-quart saucepan over high heat until boiling. Reduce heat to low; cover and simmer about 5 minutes or until vegetables are tender-crisp; drain.

Meanwhile, heat oil and butter in 12-inch skillet over medium heat; add red pepper, mushrooms and garlic; cook about 5 minutes, stirring occasionally. Stir in Tabasco sauce, salt, thyme and cooked vegetables; heat through.

This recipe yields 8 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513

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